I took the advice of other reviewers and left out the porcini liquid, although next time I might try adding some unreduced. I also doubled the amount of goat cheese and 1.5 the amount of thyme. I still felt like I would have liked more of a goat cheese flavor. I like the idea of adding eggplant, as one reviewer suggested, and think I might try that along with more spinach and tomatoes next time.
Wild Mushroom-and-Spinach Lasagna with Goat-Cheese Sauce
Comments and Reviews 1-3 of 3
Natalie137 Posted: 01/12/10
rockersrock Posted: 02/14/11
Loved it! Didn't change a thing except I used fresh spinach instead of frozen.
WBarnstableCook Posted: 01/26/09
This was a great blend of flavors and a nice non-meat alternative. I added 1 medium-sized peeled sliced (and cooked) eggplant for more veggies. You could slice this lengthwise and substitute for the noodles to make a low-carb recipe. I was short on porcinis and only used 1/2 cup of the mushrooms and still found the dish very tasty. I only used 1 oz of the porcini liquid (I didn't reduced it, either) for flavoring and that seemed good enough. As recommended by others, I increased the goat cheese to 4 oz. It's a keeper.